One pan asparagus and chicken dinner recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
asparagus and chicken

This recipe features lemon sauce that requires the easiest ingredients to make and has an amazing creamy texture. Lemon is the perfect way to showcase greens and especially asparagus. The hint of lemon juice accentuates the flavors. Combine everything together, sprinkle with parsley and you have a great dinner.

There is nothing better than cooking everything in one pan and cleaning up only one pan! This chicken recipe is easy to cook and easy to clean up after eating everything. You can serve it as a beautiful sheet pan meal. It’s low in fat and rich in protein.

One pan asparagus and chicken dinner recipe

This fresh asparagus and chicken recipe is very quick and easy to make and the taste is delicious. You need very easy ingredients, so it's a perfect dinner recipe for busy evenings, especially when you need a fancy and effortless side dish. You can surprise your family and friends with this flavorful meal.

Course Lunch & dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 215 kcal


  • 1 lb chicken breasts, boneless
  • 60 ml flour
  • 6 ml salt
  • 5 ml pepper
  • 30 ml butter
  • 19 ml lemon pepper seasoning
  • 450 ml asparagus, chopped
  • 2 lemons, sliced
  • 30 ml honey
  • 30 ml butter
  • 50 g parsley for topping


  1. Prepare the chicken. Cover the breasts with plastic wrap and pound until every piece is ¾ inch thick. If you have thick chicken breasts, you can cut them in half and make more pieces. Thinner is better than thicker in this case. Place the salt, pepper and flour in a dish and toss every breast in the dish. Every piece should be coated.

  2. Melt the butter in a skillet over medium heat. Add the chicken and sauté for 5 minutes. Make sure the meat is thoroughly cooked. The surface should be brown. Then sprinkle every piece with lemon pepper. When the chicken is ready, put it on a plate and set aside.

  3. Prepare the asparagus and lemon. Add the asparagus to the pan, sauté it for 2 minutes. It should be very crispy and bright green. Remove it from the pan and set aside. Lay the lemon flat on the pan and cook for 4 minutes on every side. Don't stir the lemon slices because they need to caramelize and develop a sweet flavor. Pick up the coked bits and add to the chicken. If lemon pieces stick to the pan, add butter.

  4. Finally, assemble the dish. Layer everything into the skillet. First layer is asparagus, then chicken and then lemon slices. Serve warm.

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